INGREDIENTS

    Crust
  • 20gingersnaps, crushed (1 1/2 cups)
  • 2 tablespoons butter , melted

    • Filling

  • 1 pint eggnog ice cream or vanilla ice cream , softened
  • 1 cup pumpkin
  • 3/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon rum or brandy
  • 1 cup heavy cream (whipping)
  • whipped cream (for decoration)

DIRECTIONS

  1. Crust:In a bowl, combine gingersnap crumbs and butter or margarine. Press over bottom and up side of a 9-inch pie pan. Refrigerate about 30 minutes.
  2. Filling:Spoon softened ice cream over chilled crust. Smooth surface with back of a spoon. Cover with foil or plastic wrap.Freeze until firm, about 3 hours.
  3. In a bowl, combine pumpkin, sugar, cinnamon, nutmeg and rum or brandy; set aside.
  4. In another bowl, beat 1 cup whipping cream until soft peaks form. Fold into pumpkin mixture. Spread over ice cream. Freeze until firm, about 4 hours.
  5. For ease in serving:For easier slicing, remove from freezer and place in refrigerator 10 to 20 minutes before serving.
  6. Decorate with additional whipped cream if desired.